Shredded chicken breast tossed in a killer Mexican sauce, loaded with smokey chipotle flavours. It’s easy, takes 5 minutes to prepare and you can make it in the slow cooker, pressure cooker or on the stove (directions provided for all). Use it for tacos, enchiladas, burritos, soup, on rice, quesadillas, sliders – the possibilities are endless!
I know there are a gazillion Mexican chicken recipes out there in this big-wide-cyber-world. I’m throwing my hat into the ring because I think this is a little different to most.
The thing that {I think!} distinguishes this chicken recipe from many others is the sauce. The smoky, mildly spicy red sauce that is the end result of a handful of ingredients that are thrown into the slow cooker. See? Look. Dinner in three easy steps:
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Chuck ingredients in slow cooker (or pressure cooker or saucepan);
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Shred chicken, whizz liquid to transform into thick sauce;
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Serve and look like a champ. (I like this step the best).
A key ingredient in this recipe is Chipotles in Adobo Sauce. To me, this is to Mexican cooking what soy sauce is to Asian cooking. Well, not soy sauce. More like oyster sauce or hoisin sauce. Because Adobo Sauce has a lot more complex flavours than soy sauce.
It comes in a can and is dried chipotles in a thick smokey, tangy, spicy, slightly sweet red sauce. It’s not expensive, about $3 – and freezes great! I put it in small ziplock bags and break bits off as required. Brush onto meat and grill it, add it into sauces – it’s like a secret weapon for a quick blast of Mexican flavour.
Though common throughout the US, it’s not yet mainstream in Australia (i.e. not at Coles, Woolworths), but I’m 20000% confident it will be in the near future as more and more people are discovering it’s magic power. I’ve listed places I know that sell it in the recipe (in Australia).
This is what it looks like.
Aside from the gorgeous, rich red sauce, you may have noticed that the shredded chicken has beautiful crispy brown bits. Let me be clear – this does not and cannot happen from cooking in the sauce! I do an extra, optional step of browning the chicken.
I really think this extra step is worth it because the browned parts are the best bits!! The caramelisation adds flavour and texture, plus it makes the massive pile of chicken even more enticing, don’t you think??
Actually, because I usually make this ahead, frying up the shredded chicken is not really an extra step because it’s how I reheat it. 🙂
This Mexican Shredded Chicken is ridiculously versatile, just like my Slow Cooker Pork Carnitas, one of the most popular recipes here on RecipeTin Eats (with good reason! 😉 ). Here are a few ideas:
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Tacos – with all your favourite trimmings. This might be my favourite way…Here’s my Guacamole recipe and Pico de Gallo, in case you want them. 🙂
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Enchiladas, Burritos, Sliders, Quesadillas, Taco Stack, Taco Soup, Enchilada Soup
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With Mexican Green Cilantro / Coriander Rice, or make a Mexican Red Rice
You have the option to serve this with the chicken tossed in the sauce, or to serve the sauce on the side, like in the photo below. I don’t have a preference for either, it really depends on the occasion, who I’m feeding (clearly not vegetarians), and how long I think the chicken will be sitting around for. If I think the chicken is going to be out for a while, I usually toss it in the sauce because it keeps the chicken nice and moist (chicken breast has a tendency to dry out quickly when it cools) without losing too much crispiness.
I really think I should sign off here. This post is getting long. Have you ever met anyone before who can write over 1,000 words about a Mexican chicken? No? Well, now you have. 🙂 – Nagi x
P.S. Oh, just in case you need another eyeful of the chicken tossed in the sauce, here you go. Wipe your chin and get into your kitchen!
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Mexican Shredded Chicken
Ingredients
Chicken & Sauce
- 1.5 lb / 750g chicken breast , skinless boneless (~3 halves)
- 1/2 cup Chipotles in Adobo Sauce (4 chillies + sauce) (Note 1)
- 14 oz / 400g can crushed tomatoes
- 2 garlic cloves , crushed
- 1 tsp EACH dried oregano, cumin powder and onion powder (or garlic powder)
- 2 tsp sugar (any)
- 3/4 tsp salt (Note 2)
- Pepper
To Finish
- 3 tbsp olive oil (Note 3)
- 2 tbsp lime juice
Instructions
Cook Chicken
- Slow Cooker: Place Chicken & Sauce ingredients in the slow cooker and cook for 4 hours on low. The chicken is ready when it can be shredded easily with 2 forks but it should NOT be mushy (i.e. overcooked).
- Pressure cooker: 35 minutes on high.
- Stove: Place Chicken & Sauce ingredients in a medium saucepan and add 1 cup water. Simmer covered on medium low for 40 - 50 minutes, turning chicken occasionally, until chicken can be shredded with 2 forks.
Sauce
- Remove chicken and shred. Set aside.
- Add lime juice (to taste) and 1 tbsp olive oil to the sauce. Use a stick blender (or transfer to blender) to puree the sauce. Adjust salt and pepper to taste. You should have about 2 cups of sauce.
Brown Chicken
- Heat 1 tbsp oil in a large skillet over high heat. Add 1/3 to 1/2 the chicken and fry until dark golden brown on one side, flip and cook the other side very briefly (don't brown), then remove. Use 1 tbsp oil for each batch you fry.
To Serve
- Toss chicken in the sauce OR serve it on the side.
- Use for tacos (guacamole and Pico de Gallo, enchiladas, burritos, on green Mexican rice, quesadillas, sliders, on tostadas.
Recipe Notes:
Nutrition Information:
Oh – and just in case you’re after PORK rather than chicken, here is a little peek at my PORK CARNITAS. Oi. So good. Check out those crunchy brown bits sparkling with the gorgeous flavoured juices!
Ana K says
I am teaching my high school senior son how to make easy meals that can be made quickly and taste amazing. This recipe is definitely another winner Nagi! Thank you for continued keepers to our go-to favorites!!
Julie says
Hi! Love this! Make it often-every few weeks- I always have so much sauce left over…..could I use it to make your Mexican Red Rice…or maybe freeze it and make another batch of the shredded chicken…So Yum!
Nancy Belz says
Can’t wait to try this recipe. I have everything except the 2 tablespoons of lime juice required. Could I possibly substitute with lemon juice or would it be best to leave it out altogether thank you so much would appreciate an answer as soon as possible as I plan on making it tomorrow.😊
Jessica says
Absolutely delicious!! I’ve made this four times now it’s excellent 👌 As an update as well, you can now get chipotle in Adobe sauce in Coles and Woolies!
Elise says
An absolute winner. My 8th time making this tonight and it’s just as mind blowing as the first time I made it for our family.
💕
tan says
YUM! Made this delicious Mexican Shredded Chicken tonight to fill soft tacos. Also added shredded cabbage, charred corn kernels, spring onion, coriander and plain yoghurt. Lots of sauce left over for me to use in Chilli Dog recipe tomorrow night. Nagi recipes 2 nights in a row- woohoo.
Fanchon says
My family loves this chicken. I am cooking it for the 3rd time tonight.
Steve says
Tried this and it’s EXCELLENT!!
Had a chicken taco urge, this with some pico, avo, and that sauce!! You could bottle that stuff!
Highly recommend trying this one!!
Nikki says
I made this tonight with the Mexican rice, it was sooo good, had it in a wrap with guacamole and cheese. Teenagers loved it too.
Nikki says
I did it in the slow cooker, took the chicken out, shredded it and threw it back in. I didn’t brown it in the frypan. Delicious.
Caitlyn says
I make this dish often and always a winner and super easy.
Question – I often have lots of the sauce left over, what can I do with this? Can I cook a chicken breast in the sauce or will it not absorb the flavours as well?
Thanks!
Holly Day says
This is in heavy rotation at my house. Everyone LOVES it and I usually make 5 pounds of chicken at a time (with double the sauce). And we also love your carnitas! We laugh that my best Mexican recipes are from a Japanese woman in Australia. You’re awesome, Nagi!
Leanne says
I want to make this recipe a day ahead in the slow cooker. I am making 7.5 lbs of chicken breast. I would like to reheat by frying then toss in the sauce the day of.
How long do I cook the chicken on low? And do I add broth? Also how fo I store the chicken over night? In the broth?
M says
They do sell Chipotle Adobo sauce in Woolworth on Smith st Fitzroy! Currently in the slow cooker as we speak.
Nagi says
Woo hoo!! It’s getting easier to find in Oz! Enjoy! N x
Katie says
Nagi I love all of your recipes! Have yet to try one I didn’t like and the flavour of this chicken is the bomb. Just wondering about the timing of the breast in the slow cooker. I found the breast quite tough after 4 hours. Would you recommend trying for a shorter slow cook next time or should I go for longer to eventually soften it back up?
Ying says
hi Nagi can you use chicken thigh for this recipe?
Nagi says
Sorry Ying but it won’t shred quite as well as breast! N x
Jess says
Hello…wanting to make this recipe for a crowd! Would the recipe/time etc be the same & just adjust the qtys accordingly?
Silvana says
Hi Nagi.
With the Mexican shredded chicken, can I make it to the end (5 days before) and then freeze? I have a party on Sunday but want to make some foods ahead of time.
BTW: ALL your recipes are absolutely amazing.
Nagi says
Thanks Silvana! Yes you can definitely make it ahead and freeze it! N x
Christine says
The recipe says 1/2 cup of chipotles in a adobop sauce…4 peppers and sauce. I am using Costena brand, so does that mean I use the whole can?
Angela says
🤣🤣🤣🤣 Should have read your question before I just dumped everything into my instant pot 😜
Christianna says
Same!!! How did it turn out???
Angela says
It was ABSOLUTELY amazing and I will add the entire can from now on!!
Nagi says
Hi Christine – it depends on what size can you have and Costena can be very spicy so I would pull out 4 peppers from the can and chop then add sauce to make up the 1/2 cup. Taste a bit before deciding if you should add the entire amount to your chicken. You can always stir in more after cooking the chicken. N x
Christine says
Thank you Nagi, that is exactly what I did and it turned out perfectly. I would just like to say, that so many of your recipes are now family favorites. Thank you for what you do. I know that we all appreciate all of your hard work and the time you dedicate .
Sangeeta R says
I found Chipotle in Adobo sauce in my local Woolies store! (Regional NSW). Cooking up a batch to freeze and take on our camping trip.
Audrey Fullwood says
I’m yet to find one of your recipes that isn’t delicious. Even my husband who doesn’t like Mexican food enjoyed it. Thanks Nagi